5:10 Momofuku Eggs with Bratwurst, Broccoli Florets, Tomato & Avocado over at nomnompaleo. This looks beautiful I might sub in broccoli rabe for broccoli though.
To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water (or milk, wine, butter, stock, tomato sauce, sweet syrup or other flavorful poaching liquid) to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon at the time specified below for soft- or hard-poached eggs.
Poached Quail Eggs: 1 minutes (soft); 2 to 3 minutes (hard)
Poached Chicken Eggs: 2 minutes (soft); 5 minutes (hard)
Poached Duck Eggs: 3 minutes (soft); 7 minutes (hard)
Cooking with animal fat — common around the world for centuries — was dealt a near-fatal blow in the early 20th century by Crisco and its anti-lard campaign. Lard was demonized as an unhealthy fat, and cooks took note. Other vegetable oils came along, and lard was all but forgotten.
Now, after years in culinary exile, lard is staging a comeback.
Photo: Peter Ogburn for NPR
When it comes to chocolate pots de crème, there’s no messing around. These dense little cups of smooth, dark chocolate don’t pretend to be delicate or airy, and you’ll never mistake them for bland-tasting instant pudding or low-fat chocolate mousse. With just one bite, you’ll taste the message loud and clear: These bittersweet pots de crème are intensely chocolatey, decadently full-fat, and proud of it.
I rarely indulge in sweets these days, but dark chocolate is my kryptonite — so when occasion calls for it, I’ll happily whip up a batch of dairy-free chocolate pots de crème. And my favorite ways to amp up the intensity of this special treat is with a touch of cinnamon, vanilla, and ancho chile powder — a flavor combination inspired by the rich, spicy kick of traditional Mexican hot chocolate.
This recipe is foolproof, provided you don’t rush things. Yes, I know it’s virtually impossible to exercise self-restraint when it comes to chocolate, but to ensure a silky-smooth ganache, staple these three tips to your forehead:
- Be patient when forming the base custard,
- Step away from the chocolate for a full five minutes while it’s melting, and
- Stir slooowly and deliberately when combining the melted chocolate and custard.
Trust me: you’ll be rewarded for your stoic Jedi ways.
Ready to learn how to make these little pots o’ joy?